Crescent Roll Breakfast Casserole

Easy to make crescent roll breakfast casserole with eggs, bacon and cheese. A crowd-pleasing dish perfect for brunch or breakfast.

CRESCENT ROLL EGG BAKE

Planning a birthday brunch or maybe just a regular breakfast with friends and family? Or maybe the Easter brunch already? This crescent roll breakfast casserole recipe might come in handy if you do.

A super easy to make egg bake, using just a few ingredients, easily assembled in about 10 minutes. Some baking time and that’s it!

The result is a savory breakfast dish, served piping hot, cheesy and comforting, sure to please anyone at the table. Especially the kids, I might say, mine absolutely love this crescent roll bake.

I am talking about breakfast here, but you can easily make this crescent roll egg bake a lunch or dinner dish, really, I see no reason why you should only serve it for breakfast! Make a salad on the side and you will have a delightful meal for any time of the day.

INGREDIENTS

Crescent rolls:

• You will need one tube of crescent rolls, mine contained 6 crescent rolls. If there are 8 in your tube, it’s fine. Make sure they all fit in the dish and continue with the recipe.
• Use Pillsbury crescent rolls or something similar.
• Make sure you buy the plain version and not something sweetened.

Bacon:

• I like to use lean tiny bacon cubes, they are super low in fat.
• You can use regular bacon slices instead. Fry them in the pan until cross and chop or break them into small pieces before adding to the crescent roll casserole.

Vegetables:

• I always put some green onions into this egg bake, I think they are the perfect fit.
• Otherwise, I might add about half of red bell pepper, steamed broccoli florets (finely chopped), defrosted peas or a good handful fresh spinach (chopped).

Breakfast casserole with herbs:

• You can also leave the vegetables and add lots of herbs. I tend to do that in spring when the herbs in my garden are so beautiful.
• I love to add lots of fresh dill to omelets or scrambled eggs, you can throw it generously into this breakfast bake as well.
• Chives, parsley, a smaller amount of fresh thyme or oregano are great as well.
• If using herbs, mix them with the beaten eggs and milk.

Cheese:

• I often use Gouda, but Cheddar or Gruyere are great as well. Use the kind of cheese you usually like in casseroles.

Other ingredients:

• Eggs
• Milk – you can replace half of it with single or heavy cream, but that will add calories to a dish that is very calorie-laden anyway.

UNROLLED VERSION OF THE CRESCENT ROLL CASSEROLE

• Unroll the pack of crescent roll, but don’t cut and roll them.
• Place the sheet of dough into the prepared baking dish.
• Add the cooked bacon and the chopped vegetables.
• Whisk together the eggs and the milk. Add the herbs if you use them. Season the eggs generously.
• Pour the eggs into the casserole dish.
• Sprinkle with the grated cheese.
• Bake as instructed in the recipe.

MAKE AHEAD

• To make ahead assemble the casserole as instructed.
• Cover the dish with cling film/plastic wrap and refrigerate for several hours or overnight.
• Remove the casserole from the fridge and let it on the counter while the oven heats.
• Remove the plastic wrap and bake as directed in the recipe.

CAN I FREEZE THE CASSEROLE?

• Yes, you can.
• Let the baked casserole cool completely. Wrap it well with cling film or place it in a large freezer bag.
• Freeze for up to one month.
• When ready to serve, remove the foil or bag and place the frozen crescent roll breakfast casserole into the preheated oven.
• Reheat for about 25-30 minutes at 180 degrees Celsius/ 350 degrees Fahrenheit or until piping hot in the center as well.

WHAT TO DO WITH LEFTOVERS?

• The breakfast bake serves at least 4 people, but it is so rich and satisfying that it would probably be enough for 6 as well, especially if you are serving some sides.
• The leftovers keep well in the fridge for about two days.
• Reheat in the microwave or in the oven.

WHAT TO SERVE WITH CRESCENT ROLL BAKE?

• If making the casserole for brunch you could serve other breakfast dishes as well.
• Try some overnight yeast rolls, cinnamon buns, avocado spread, camembert spread, lemon jelly or strawberry rhubarb jam.
• If serving it for lunch or dinner, make a salad on the side. You could try a salad with yogurt dressing, a broccoli salad or a chopped vegetable salad.

Crescent Roll Breakfast Casserole

Yield: 4

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Easy to make crescent roll breakfast casserole with eggs, bacon and cheese. A crowd-pleasing dish perfect for brunch or breakfast.

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Ingredients

• 1 tube crescent rolls
• 75 g/ 2.6 oz lean bacon cubes (See note)
• 1 teaspoon olive oil (only needed if the bacon is completely lean)
• 3-4 green onions, depending on size
• ½ bell pepper
• 6 large eggs
• 200 ml/ 6.7 fl.oz/ scant 1 cup milk
• fine sea salt and black pepper
• 150 g/ 5.3 oz/ 1 ½ cups shredded cheese

Instructions

1. Preheat the oven to 190 degrees Celsius/ 375 degrees Fahrenheit. Lightly grease a casserole dish of about 25x20 cm/ 10x8 inches.
2. Heat a nonstick skillet over medium heat. Add oil only if the bacon is very lean. Cook the bacon until slightly crispy. Drain and let cool slightly. Chop into small pieces.
3. Open the tube of crescent rolls and roll according to package instructions. Place the rolls in the baking dish.
4. Add the bacon and the finely chopped green onions and bell pepper.
5. Whisk together the eggs and the milk. Season well with salt and pepper. Pour over the crescent rolls. Sprinkle with the grated cheese.
6. Bake for about 40 minutes until the casserole is golden and the egg mixture is set. Let rest for 5-10 minutes before serving.

Notes

You can use sliced bacon instead. Fry it in the pan, and chop or break it into small pieces before adding to the casserole.

Nutrition Information:

Yield: 4 Serving Size: 1/4 of the dish
Amount Per Serving: Calories: 566Total Fat: 38gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 369mgSodium: 976mgCarbohydrates: 24gFiber: 2gSugar: 5gProtein: 31g

Nutritional information is not always accurate.